Ingredients:
5 lbs of chuck roast
Montreal Steak Seasoning to taste
Avocado or olive oil
1/4 cup of red wine
1 large diced onion
3 sliced garlic cloves
1 bag of baby carrots
24 ounce can of San Marzano tomatoes
1 jar of peperoncinis with juice
1/2 cup of beef broth
Bundle of fresh thyme
1 tsp of red pepper flake (optional)
Cooking Instructions:
Slice about 5 lbs. of chuck roast into large pieces and hit it with a generous amount of Montreal Steak seasoning. Using the saute setting on your pressure cooker brown each side remove then deglaze with a little red wine. Add in one large diced onion for about 3 minutes then a few sliced garlic cloves, a bag of baby carrots and a 24 ounce can of San Marzano tomatoes. Finish with a whole jar of peperoncinis, juice and all, and about half a cup of beef broth. I added a teaspoon of red pepper flake for spice as well. Put the chuck roast back in with a bundle of fresh thyme and switch over to pressure cook for one hour. Once finished remove the chuck roast, soak up most of that fat on top with paper towels, shred up the meat and add it back to the pot. Guys, this was absolutely incredible! You’ll have tons of leftovers that you can use for birria tacos, salads, sandwiches and more.
Cook Time: 70 mins